If you're making your own pitas, mix the water and yeast together and let it sit for five minutes. Then add the remaining pita ingredients and mix until 'shaggy'.

Line a bowl with clingwrap, grease it with a little olive oil and pop yor dough in it. Cover with a cloth or more clingwrap and put it in the fridge to rest until it has doubled in size (for 1-2 hours).

When the dough has risen, gently deflate it and turn it out onto a lightly floured work surface. Divide the dough into 4 equal pieces and gently flatten each piece into a thick disk. Sprinkle with a little more flour and then cover with a kitchen towel or clingwrap until you're ready to bake them.

Using a floured rolling pin, on a lightly floured work surface, roll each piece into a circle 8-9 inches wide and about a quarter inch thick.

Cover a frying pan in a thin layer of oil and fry each disk for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, then flip again and cook for another 1-2 minutes. Keep cooked pitas covered with a clean tea towel while cooking remaining pitas. Set aside.

Mix your falafel ingredients in a food processor and blend until smooth. Then shape your mixture into patties. Add a little more oil to your pan and cook each falafel patty for three minutes on each side.

Now it's time to assemble your wraps! Put a couple of patties in each wrap with a little chopped lettuce.